Onion and Tomato Chutney is easy and quick to make. Onion chutney is a superb complement to idli, dosa, and appams. This chutney is hot and spicy, sour and tangy. It is commonly cooked in all south Indian homes.
You can also check out our various other chutney recipes here Chutneys.
Yield: 1 cup
Prep time: 10 minutes
Total time: 20 minutes
Ingredients for Onion and Tomato Chutney
2 large tomatoes cubed
2 large onions cubed
6 red Chillies, broken
8 cloves Garlic
1 teaspoon ginger chopped
1 tablespoon Chana dal (Split Bengal gram)
1 teaspoon Urad dal (Split Black gram)
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
¼ teaspoon Fenugreek seeds
1 cm Tamarind piece (optional)
½ teaspoon Sugar
1 tablespoon Oil
Salt to taste
For Tempering
1 teaspoon Oil
½ teaspoon Mustard seeds
A few Curry leaves
A pinch of Asafoetida
Directions for Onion and Tomato Chutney
- Heats the oil in a pan, add cumin seeds, fenugreek seeds, both the dals, and saute till light brown.
- Now add the garlic and saute for a minute.
- Add the onions, ginger, red chilli and saute for 2 minutes.
- Now add the tomatoes, coconut, tamarind salt and sugar and cook till tomatoes are soft.
- Turn off the heat and let it cool down.
- Blend to a smooth paste.
- Transfer to a serving bowl.
Tempering
- Heat oil in a small pan and add mustard seeds.
- When the mustard begins to pop, add asafoetida, curry leaves and then turn off the heat.
- Pour on the chutney and mix well.
- Serve with idly and dosa.
Notes: Adjust the quantity of chillies and garlic to your taste. The colour of the chutney depends on the variety of chilli used.
